Broccoli (or spinach) kugel

Today, I septupled this recipe to make kugels to freeze. (Pretty sure that’s right – septupled? Seventhed isn’t right, so I’m going with septupled… 😉 ) One batch makes enough for about 1 9 inch square pan, to serve 3-4 for a main course or 6-8 for a side dish. Good for Passover, too!

Broccoli (or spinach) kugel (quiche) – parve

  • 1 pound broccoli, checked and chopped, fresh or frozen (or chopped spinach)
  • 4 eggs (or 3 if they are very big)
  • 2T mayo
  • 1 medium onion, chopped and sauteed until soft + 3/4 t salt and a few shakes of pepper
  • (alternate seasoning: 1 T onion soup mix)
  • (for dairy, skip mayo and add in 1/4 C cheddar, cottage, or other cheese, plus sprinkle with cheese)

(Remember, this photo is 7 batches! Yours won’t be quite so eggy for just this recipe.  Or salty. Or mayo-y. And your onions might not be on the bottom. But you get the idea, right?)

Mix all ingredients together. Should be wet, with some liquid to pour, but not a soup! Spread into ***prepared pan(s)- see below for ideas.*** Bake at 375 for about 30 minutes, just until kugel is set and starting to get golden around the edges. Cooking time will vary by size. Freezes beautifully!

***Crust, if you like (here is good, easy, no-roll recipe) or spray your pans with oil and sprinkle in wheat germ or bread crumbs–we usually do the wheat germ for some extra nutrition and a nutty flavor. You could also do a riff on this brown rice crust, but without the cheese if you want to keep it parve. I haven’t tried it yet, but rice freezes well, so it sounds good! Or skip it all and just throw a little oil/spray oil in the bottom to prevent sticking.

Voila!

Permanent link to this article: https://organizedjewishhome.com/2011/12/13/broccoli-or-spinach-kugel/

12 comments

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    • Louisa on September 29, 2014 at 5:47 am

    Is the Brocolli already parboiled in this recipe?

      • Amital on October 3, 2014 at 7:55 am
        Author

      I use frozen usually (it’s a pain to check for bugs!), so it’s somewhat soft like parboiled. But I’ve also chopped up little florets and used it raw, which give a little more crunch in the finished product. I would say either would work.

    • sh on April 23, 2015 at 7:57 pm

    This is my all-time favorite go-to recipe for pesach and year around!
    Its especially great when I only have 1 hr to shabbos and need to make a quick, delicious side dish.

    Thank you!

      • Amital on April 24, 2015 at 7:52 am
        Author

      Yay! I’m glad. We love it here, too. In fact, I’m making one for Shabbat lunch right now!

      1. You mention the mixture needs to be wet, but not with soup. Is there additional liquid you use besides the ingredients as shown? I am planning for Passover and would like to use this recipe.

          • Amital on March 27, 2016 at 4:41 pm
            Author

          The mixture should be kind of a slurry, not a soup. No additional liquid – and be sure the veggies are thoroughly squeezed so it’s not too wet.

  1. Made several times, including for Pesach. Everybody loves these, so I just thought I’d say thanks!

      • Amital on April 20, 2017 at 12:08 am
        Author

      Great! We had it for Passover, too. 😉

    • Carrie on October 24, 2017 at 2:31 pm

    Hi, how do you recommend reheating from frozen, both for serving Friday night and for Saturday lunch? Thanks!

      • Amital on October 24, 2017 at 11:55 pm
        Author

      I usually thaw these in the refrigerator, and then just rewarm. They are cooked at that point, so you’re going for warm, not further cooking. I warm it uncovered for the last few minutes in the oven when I can or just uncovered on the blech for lunch. It’s best if it’s uncovered for the last bit of warming, especially if it’s a bit wet.

    • Lisa on November 15, 2017 at 5:13 am

    Hello, Do you thaw the frozen chopped broccoli? If so, does it need to be drained?

      • Amital on January 28, 2018 at 1:07 am
        Author

      You should get the most water out that you can. I thaw the frozen vegetable, but I think the most important part is to get the water out so the kugel isn’t soggy.

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